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Photo of Shrimp salad with fennel, red onion, and orange by WW

Shrimp salad with fennel, red onion, and orange

2
1
1
SmartPoints® value per serving
Total Time
22 min
Prep
22 min
Cook
0 min
Serves
4
Difficulty
Easy
A quick and cooling salad, this Italian-inspired combination of crisp fennel, tart orange and briny olives come together in a shrimp dish brimming with flavor in just about 20 minutes. The simplicity of the lemon and olive oil combine in a super clean dressing that works well with the orange juices that are released when the orange is sectioned. Serve this mixture on its own or over a bed of crispy mixed greens for a wonderful lunch or dinner salad. Make a pan of roasted vegetables to serve alongside this for a veggie-packed meal.

Ingredients

fresh lemon juice

2 Tbsp

extra virgin olive oil

2 tsp

black pepper

¼ tsp

orange(s)

3 large

cooked shrimp

1 pound(s), peeled and deveined (medium)

uncooked fennel bulb(s)

1 medium, trimmed and very thinly sliced

uncooked red onion(s)

½ small, thinly sliced

olive(s)

12 medium, pitted

fennel fronds

1 Tbsp, chopped, or parsley

Instructions

  1. To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
  2. To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
  3. Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
  4. Serving size: about 2 cups

Notes

Cooked and peeled shrimp are pricey, but they’re worth it for the prep time you save. Buying them in the frozen food department and thawing them at home is usually a bit less expensive than getting them in the seafood department.

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